Mango Sorbet is a luscious seasonal Frozen Dessert that can satisfy your craving in a Grueling Hot Weather. They make a great alternative to Ice creams and perfect for anyone with lactose intolerance.Good news is Its V-E-G-A-N !!
Call it a perfect alternative to Ice cream or Ice cream’s poor cousin or a Healthy Summer Dessert, I find the luscious fruity treat a good substitute for Ice cream. Sorbets are French Frozen Dessert made with Fruit Puree along with a right portion of Sweetener. It took me just about 5 minutes to put together and freeze them for the next few hours. Enjoy your seasonal dessert for dinner. Believe me or not!! This is exactly what I did and the kiddos just loved the Mango
Icecream. Sorbet. The little one could not make out any difference, instead, she fell in love with them.
It didn’t end there, I made the little ones 3 Ingredients Strawberry Ice cream later on 🙂 Happy Kiddos means Happy Mummy !
I really love it when the ice creams/sorbets are full scooped rather than partially broken scoops. The trigger scoop did exactly what I wanted!! Rather should I say the scooper did justice to the Sorbets?
OXO’s Trigger Scoop makes large round scoops of Sorbets/ Icecreams and deposits them with a simple press of the lever. A tab on the Ice Cream Scoop keeps your hand from sliding up as you scoop, and the soft, non-slip handle relieves pressure on your hand.
Folks who follow my blog do know how much I love OXO Good grips products. If you would like to know more – Click on the individual links to read further – Mandoline Slicer, Lily Pepper & Salt Mills, OXO Green Saver Produce Keepers & Squeeze & Pour .
Along with an Ice cream Trigger Scoop, the lovely folks at OXO sent me a Salad Spinner and Salad Tongs. The non-slip base keeps the bowl steady on the countertop and the built-in brake button stops the Salad Spinner for unloading. The basket doubles as a colander, and the lid comes apart for easy cleaning.
Mango Sorbet is a luscious seasonal VEGAN Frozen Dessert which makes a great alternative to Ice creams and perfect for anyone with lactose intolerance.
- 3 Cups Mango Puree
- 1/2 Cup Maple Syrup
- 1/2 Cup Coconut Milk
- 1 Tsp Vanilla Essence
- Juice of 1/2 a Lime
Place all the ingredients in a blender and blitz until well combined.
Transfer them to a Metal tin or a plastic box and freeze them for at least 4 hours or overnight.
If the sorbet is really firm, let the sorbet sit outside for 15 minutes or so before you could scoop them into the bowls.
Scoop them with an Icecream Scooper and serve immediately. Garnish with mint and enjoy your Mango Sorbet Guilt free.
You may make them with fresh mangoes. Ensure after you puree them you can yield approximately 3 Cups. I have made them with store bought Mango Puree.